Rosemary Cornbread

We want to share a recipe for delicious Rosemary Cornbread with you.

3 ounces frozen cut corn
1 tablespoon roughly chopped fresh rosemary leaves (no stems)
1 cup heavy cream
1 package corn muffin mix
1/4 cup finely diced red pepper
2 eggs
1 tablespoon minced shallot or green onions

METHOD

Spray a 13 x 9-inch or 11 x 9-inch cake pan with non-stick oil and coat with granulated sugar.
In a mixing bowl, combine all ingredients and mix thoroughly. 

Pour mixture into cake pan and bake in a preheated oven for 30 minutes at 300°
Raise temperature to 325°and bake an additional 20 minutes.
Serve with melted butter and your Lammas is off to a great start.